Almond Joy Cookies

Almond Joy Cookies - Chocolate Topped Coconut Meringue Cookies with an Almond Center| Sprightliest.com

I was daydreaming the other day about cookies…specifically coconut cookies. I’ve made these coconut meringue cookies before which are great by themselves, but then I had the idea to add in dry roasted almonds and top them with chocolate to make a cookie that tastes similar to an Almond Joy.
Success!

Almond Joy Cookies - Chocolate Topped Coconut Meringue Cookies with an Almond Center| Sprightliest.com

Almond Joy Cookies! Perfectly sized bites filled with coconut, chocolate and almond flavors.

Almond Joy Cookies - Chocolate Topped Coconut Meringue Cookies with an Almond Center| Sprightliest.com

What’s better than chocolate and coconut together in a chewy cookie? Well, maybe the fact that they have about half the fat, sugar and calories than an Almond Joy candy bar. Here’s the nutritional breakdown I got for each Almond Joy Cookie when I entered the recipe into a recipe calculator:

Calories: 48 Calories
Fat: 2.5 g
Sugar: 4.2 g

Hard to beat those numbers when it comes to a delicious cookie. I’ll take 2 please!

Almond Joy Cookies - Chocolate Topped Coconut Meringue Cookies with an Almond Center| Sprightliest.com

Almond Joy Cookies
Yields 40
What's better than chocolate and coconut together in a chewy cookie with a crunchy almond center? These cookies taste similar to an almond joy but have less sugar and are made with just a few ingredients.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 Egg Whites
  2. Dash of Salt
  3. 2/3 Cup Sugar
  4. 1/4 Teaspoon Pure Vanilla Extract
  5. 1 1/4 Cup Shredded Coconut (you can use sweetened, unsweetened or a combination)
  6. 1/2 Cup Chocolate Chips, melted
  7. 2 ounces Dry Roasted Almonds (about 40 almonds)
Instructions
  1. Preheat oven to 325 F.
  2. Beat egg whites with a dash of salt until soft peaks form.
  3. Add in sugar a little at a time.
  4. Beat until stiff, glossy peaks form.
  5. Fold in coconut and vanilla.
  6. Drop onto a parchment lined baking sheet. I used a rounded teaspoon to measure out my cookies.
  7. Bake just until very slightly brown, about 10-15 minutes. The center will remain soft.
  8. Allow to cool.
  9. Melt chocolate in the microwave in 30 second increments at 50% power, stirring between each increment.
  10. Once the chocolate is melted use a spoon to drizzle/spread out chocolate on each cookie.
  11. Place in the refrigerator to allow chocolate to harden. Cookies will become nice and chewy.
  12. Store in the fridge for up to 5 days or freeze for longer storage.
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Valentine’s Day Cookies

Valentine's Day Cookies filled with strawberries and shredded coconut

When I think of Valentine’s Day I picture hues of red, pink, white, and purple. Candy hearts, flowers, strawberries and of course chocolate.
Now, I’m usually all about chocolate and believe you me I’m going to be making a chocolate dessert later this week but I wanted to make something a little different. I came up with these cute heart-shaped Valentine’s Day cookies.

Valentine's Day Cookies - Strawberry Coconut Meringue Cookies - Sprightliest.com

Soft, chewy meringue cookies are filled with strawberries and shredded coconut. These melt in your mouth treats are sure to be a hit with your favorite Valentine (if you feel like sharing).

Easy Meringue Cookies - Strawberry Coconut Meringue Cookies | Sprightliest.com

I used a heart-shaped cookie cutter to mold them into heart cookies before baking. They make the perfect treat to enjoy on Valentine’s Day – or any day.

Heart shaped cookies
Heart Cookies

You can also just use a spoon and drop them onto a greased or parchment lined baking sheet if you didn’t want to make heart cookies.

Strawberry-Coconut Meringue Cookies | Sprightliest.com

Valentine's Day Cookies
Yields 20
Strawberry Coconut Meringue Cookies
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 2 Egg Whites
  2. 1/2 Cup Granulated Sugar
  3. 1/4 Teaspoon Pure Vanilla Extract
  4. Dash of Salt
  5. 1 Cup Sweetened Shredded Coconut (use unsweetened for a less sweet cookie)
  6. 3-4 Strawberries, cut into small pieces
Instructions
  1. Preheat oven to 325 degrees.
  2. Line a baking sheet with parchment paper and set aside.
  3. Beat egg whites and a dash of salt until soft peaks form.
  4. Add in the sugar a little at a time, beating until stiff, glossy peaks form.
  5. Gently fold in the shredded coconut, strawberries and vanilla extract.
  6. Drop by rounded teaspoon onto the baking sheet. Or use a heart-shaped cookie cutter to mold the meringues into heart shapes.
  7. Bake for 15-20 minutes or until they begin to slightly brown. The centers will remain soft but the cookies should be set.
Notes
  1. Place leftover cookies immediately in an airtight container and store in a cool part of the kitchen.
Sprightliest http://kaicreatives.com/